Tuesday, 29 January 2013

Kitchen UNconfidential

                   Kitchen UNconfidential!

Recipes that keep my kitchen stimulated now.....


300 degree oven
4 cups rolled oats
3/4 cups sesame, sunflower and pumpkin seeds
1 cup almonds
1 cup walnuts (crushed)
3/4 cup applesauce
1/2 cup brown sugar
1/2 cup maple syrup
1/4 cup honey
1 tsp sea salt
2 cups dried cherries or craisins

Mix all ingredients except cherries in a big bowl, spread on baking sheets coated in coconut oil.
Bake for 45 to 55 minutes tossing half way into the baking time. Remove from oven when lightly caramelized, let cool then mix in the cherries. Yum!
    This can be breakfast with yogurt, dessert over ice cream or a great late night snack with almond milk.

Roasted tomato filets and/or confit

This recipe can be used with much imagination, it's super simple and will add molto flavor to your regular recipes. It can even become your house ketchup!

2 cans whole peeled organic tomatoes or 2lbs fresh peeled roma's
1 carrot, 2 large shallots, 1 small sweet onion, 4 cloves of garlic,
oregano, fennel seeds, salt, pepper and dried chili peppers to taste

Drain tomatoes, clip in half, save juice.
Mince shallots, carrots and onion and garlic then saute in high quality olive oil, add oregano, fennel seeds, chili flakes, salt and pepper.
Add tomatoes, mix gently trying not to break up tomato filets. Transfer to oven preheated to 300 degrees, roast for 2 hours and voila!
Add extra tomato juice and red sweet vermouth for a pasta sauce, heat and add pasta.
Puree in your food processor with a splash of tomato or carrot juice for an extraordinary pizza sauce
Toast ciabatta slices, rub with garlic then add a couple of tablespoons of tomato confit and garnish with plenty of fresh basil, great bruschetta appetizer with a glass of Lambrusco! (I love Lambrusco,
it's the wonderful wine from Emilia-Romagna)

Ubiquitous Pizza

 How can I count the ways....

I feel sometimes I've been running a Pizza Parlor. Maybe by now you've guessed I'm married to an Italian. This is only the latest version of toppings that I actually find myself dreaming about. I devised this with what I had in the pantry and fridge. The crust is my old standby that I make in batches then freeze. The sauce is made from the recipe above, my standard. The meatballs are turkey, the cheeses are grated asiago and homemade mozzarella with baby spinach, sliced onions, garlic and black olives.
I generally make Sicilian style in rectangular pizza pans, but this one I rolled out round with the last of my pizza dough from the freezer. The secret is to use the top of the line ingredients, I am quite passionate about local organic EVERYTHING. It truly makes a difference in taste and health.

1 tbs sea salt
1 tbs brown sugar
1 tbs yeast
11/2 cups warm water
1/2 white wine
2 tbs olive oil
3 cups organic spelt flour
3 cups organic wheat flour (I use organic local wheat, it's a joy to knead)
4 tbs chopped organic herbs of your choice

Dissolve yeast, sugar, salt and olive oil in water, then add wine
Add flour, stir with wooden spoon until smoothly incorporated
Knead for 10 minutes until elastic
Coat a large bowl w/ olive oil, place dough ball in bowl, cover and let rest for a couple of hours
Gently punch down dough, divide into favored parts to freeze or roll out on floured surface, top
with your favorite stuff and bake at 450 for at least 15 minutes.

1 comment:

  1. I have done the roasted tomato filets, it was delicious. i mixed it with spaghetti. Loved it, but what I liked was the sweet roasted tomatoes. It had a tang to the sauce, absolutely delicious. xx